Classic Tiramisu

Prepare 300 g of coffee with the moka pot and sweeten to taste. Let it cool in a low and wide bowl.

Separate the egg yolks from the egg whites. Beat the yolks with half the sugar until obtaining a light and frothy mixture.

With the beaters running, gradually add the mascarpone to the yolks until a thick and compact cream is obtained; set aside.

Clean the beaters and whip the egg whites until stiff. When they start to foam, gradually add the remaining sugar and whip until stiff peaks form.

Take a spoonful of whipped egg whites and vigorously combine it with the mascarpone cream to lighten it.

Add the remaining egg whites to the cream, folding gently from the bottom up to avoid deflating the mixture.

Spread a generous spoonful of cream on the bottom of the baking dish (30x19.5 cm) and level it.

Soak the ladyfingers in the cold coffee for a few moments, first on one side and then the other, being careful not to soak them too much.

Arrange the soaked ladyfingers in the baking dish to form the first layer.

Cover the ladyfingers with more mascarpone cream and level well.

Form a second layer of soaked ladyfingers in the coffee and cover with the remaining cream, leveling the surface.

Transfer the leftover cream into a piping bag with a smooth tip (approximately 12 mm in diameter) and pipe little peaks over the entire surface of the dish (optional).

Dust with unsweetened cocoa powder.

Let it set in the refrigerator for at least 2 hours (preferably 6 hours or overnight) before serving.